Brown beef and onions; drain off excess grease. Add remaining ingredients and simmer for about 30 minutes. You can use a crock-pot. Serve over taco chips, if desired.

— Recipe provided by Lona Allum

Last week, my sister Charlotte Allum and her husband John visited their son and family in Maryland.

During the visit, their daughter-in-law Lona made “Taco Soup.”

Charlotte said she and their little grandson were in charge of opening cans and pouring them into the soup pot.

I have a “Taco Soup” recipe in my file (that I’ve been intending to make), and according to Charlotte, the ingredients in my recipe are about the same as those Lona used. The soup is served over taco chips.

Put the beef, vegetables, juice and soup mix into a crock-pot. Stir in the dry onion soup, mix until it dissolves. Add pepper to taste, but no salt. Cook for 2 hours on high, and then turn to low for 3 or 4 hours. More next week.

If you have recipes you’d like to share, send them to me at PO Box 415, Craig, CO 81626 or call me at 824-8809.